Simple Way to Make Speedy Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, carrot sooji sheera balls with left over sugar syrup (chasni). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is something which I’ve loved my whole life.

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni). It is a delicious, innovative dessert and easy and quick to make. They are good option to be packed for potluck party or picnic and a healthy afterschool snack for kids. Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni).

To begin with this recipe, we have to prepare a few components. You can cook carrot sooji sheera balls with left over sugar syrup (chasni) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni):

1. Prepare 2 tbsp ghee clarified butter
2. Take 3/4 cup semolina sooji
3. Get 2 cups sugar syrup
4. Get 1 cup milk powder
5. Get 1 tsp cardamom powder
6. Get 2 cups carrot grated, approx 2 carrots

Shall share a detailed recipe with pictures sometime soon. Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni). It is a delicious, innovative dessert and easy and quick to make. Mix the grind sugar into the sooji and nuts mixture.

Steps to make Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni):

1. Put the leftover sugar syrup (Chasni) to boil. (I have leftover sugar syrup from rasgulla. It has saffron and cardamom pods in it). Meanwhile, while the sugar syrup is put to boil, heat ghee in a thick bottom pan or a non-stick pan. Once the ghee is heated and melted, add semolina and keep heat on low.
2. Roast the semolina on low heat for 2-3 minutes. Then add grated carrots. Saute the mixture on medium heat. Saute the mixture on medium heat till the carrots soften. It will take around 7-8 minutes. Add milk powder and mix well.
3. The sugar syrup has started boiling. Switch off the heat. Add the hot sugar syrup to the semolina carrot mixture in batches.
4. Add all the sugar syrup and mix well. The semolina will start absorbing the sugar syrup. Keep the heat on low and cover the pan with lid and cook for 2-3 minutes. Now remove the lid, the sugar syrup is absorbed nicely. Now add cardamom powder and sugar if needed. Mix well.
5. Cover and cook for 2 more minutes on low heat. The syrup is absorbed well. The carrot sheera is ready. (At this stage, you can add dry nuts, raisins and serve the sheera warm).
6. Or now for the twist, let the sheera come at a stage where it is easy to handle with hands. Grease your hands with ghee and take small portion of sheera and roll between your palms to make a smooth round ball. Similarly make remaining sheera balls.
7. Put the sheera balls in small cupcake liners and serve them. They can be refrigerated for a week. They are easy to carry them for a potluck or picnic and a healthy afterschool snack for kids.

It is a delicious, innovative dessert and easy and quick to make. Mix the grind sugar into the sooji and nuts mixture. You can save some nuts to garnish at the end. Add the leftover sugar syrup and mix properly. Set aside this mixture for at least half and hour.

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